Tag Archives: my book

July Recap:: Lots of things and offerings

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Ciao All! I hope you are all well and staying safe. I wanted to update all of you about happenings in July. There are lots of things and offerings to discuss…

Offerings: La Fortezza Workshops and Retreats Update

The reality of Italy banning Americans caused us to postpone our SOLD OUT workshops. All of our attendees could not have been more understanding, and for that we are truly grateful. We will have a great time in 2021; I am optimistic about that! As a result of the workshops’ success, we added an extra week with each of these sold out instructors. First, the wonderful and talented stylist, and photographer, Ros Atkinson of “her dark materials”, and then the iconic photographer and incredible instructor Bill Abranowicz. Both will be with us an extra week to conduct workshops. Since their workshops sold out so quickly and had so many inquiries, we decided that we would add another opportunity for everyone to experience these amazing workshops. Check the 2021 La Fortezza Workshop Schedule. It’s really going to be lots of fun.

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Things: New Construction at La Fortezza—our swimming pool

We are finally finishing up the construction of the swimming pool at La Fortezza. It will take a few months to shape it up to get it ready for our guests next year. I am excited to welcome everyone to our pool area next year with Aperol Spritzes under the pergola.

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Things: COOK Corriere 50 Influential Women in Food

I was super honored this month to be included in Italy’s number 1 food publication. COOK- Corriere della Sera. It is the national newspaper’s foodie special interest publication. I was one of the 50 Influential Women in Food celebrated on the cover and inside. I loved the wonderful illustration. Super fun and very humbling. It was a surprise which made it all the more special. The women featured are impressive. They are women I admire, and I even work with some of them, so you can imagine how pleased I was to be included. Definitely a bucket list goal achieved. I will be participating in a virtual food conference with COOK in the fall, too. Stay tuned for more details as we get closer.

 

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Offerings: Italy is My Boyfriend is NOW available in an audio version

July has had lots of surprises. My memoir, Italy is My Boyfriend, came out this month on Audible on Amazon. No, I did not narrate it, as some of you have asked. I wouldn’t have done as well as Devon Sorvari, a trained actress, does. It’s the perfect download for your road trips this summer.

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Things: La Fortezza Cookbook update

I am continuing to work on my upcoming cookbook, La Fortezza Cookbook (Rizzoli NY).
I have been writing and testing recipes all year. I will be shooting it with David Loftus, an English Photographer. He also happens to be Jamie Oliver’s Photographer. I will have an Italian chef and styling team, but it will be a small team considering the times. I am excited to start photographing it. I leave soon to begin the shoot! As a side note, some of you may wonder how I can enter as an American. Because we own a home in Italy, I am an Italian resident, and I live there most of the year. Most likely, I will not be back stateside for some time.

Lastly, I am so sorry that no one from the US is able to join us in Italy this year, but this too will pass. Please wear a mask, stay distant and wash your hands. Let’s squash this thing. We are all in this together. One World, one cause.

xx Annette

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Quick Make Ahead Meal:: Parchment Fish

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You know how much I love make-ahead dishes. My golden rule in Picture Perfect Parties, is to always do “one or two make-ahead dishes—one in the oven and one on the cooktop. This makes for a relaxed host!”

When perusing my archives recently, I stumbled upon this post from almost six years ago for parchment fish. My daughter Alex calls it fish in a bag which is essentially what it is. You use parchment to create little pouches of flavor.

The best part about this is that it’s a great “make-ahead” meal. When you’re having guests for a dinner party, just put these together in the morning, pop them into the fridge and pull them out right before guests arrive. Bring them to room temp and pop them into the oven for 20 minutes and voila… dinner is in the bag!

Parchment Fish with Black Bean, Coconut, and Lime Sauce
Serves 4
You will need:

– 4 1/2 lb. pieces of wild salmon (or other fish of your choice; I also like Sea Bass)
– 2 cups snow peas
– 1 red pepper – cut into thin strips about 1/8 ” wide X 4″ long
– 3/4 cup Chinese black bean sauce, available in most markets.
– 1 lime 1/2 for juice and 1/2 for slices
– 1 garlic clove minced
– 1 teaspoon soy sauce
– 1/4 cup coconut milk
– 4 parchment squares 16″x16″
– 1/2 cup cilantro leaves as garnish

Preparation:

Preheat the oven to 375 degrees F

Wash and clean the salmon. Pat dry and remove the skin (you can have the fish monger do this for you if you like).

In a small bowl combine black bean sauce, lime juice from 1/2 lime, and minced garlic, soy sauce, coconut milk. Whisk until combined.

Lay a bed for the fish of 5-6  snow peas, and 5-6 strips of pepper in the middle of the parchment. Lay the salmon on top of the veggies, and spoon 4 tablespoons over the salmon, garnish with a lime slice.

To make a package, fold 2 flaps on either side of the fish over the fish while holding the flaps shut in the middle of the fish, pull the opposite 2 flaps over and hold on top and roll together so the fold rolls over the fish forming a package. Squeeze the roll tightly and wrap ends of the roll under itself into the ends of the roll, securing it shut.

Place the packages into a ceramic baking dish and bake for 20 minutes.

I like to serve this over brown rice.

When you pull these out of the oven, place rice on the plate and open the package and carefully pour the fish with veggies and sauce over the rice, garnish with cilantro leaves and serve warm.

 

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Summer Recipe:: Olive Oil Poached Shrimp

Whenever you order a cocktail at a bar in Italy, there is always food involved. Simply brilliant. I think it may be my favorite part. Full disclosure: I love seeing what bars choose to serve with their cocktails. Sometimes it’s just olives and the humble potato chip, and sometimes it’s the most lovely fresh focaccia with sublime charcuterie, a veggie frittata or mini salad. Poached shrimp, rice salads, and fried calamari are some of my favorites.

Here is a recipe for olive oil poached shrimp, inspired by the tradition of aperitivo. This recipe serves up a true summer delicacy!

Olive Oil Poached Shrimp

You will need:
– 3 cups olive oil
– 3 large fresh rosemary sprigs
– 18 uncooked large shrimp, peeled and deveined
– 4 Lemon wedges

To prepare:

Add 3 cups olive oil into heavy large saucepan, and add rosemary sprigs. Attach deep-fry thermometer to side of saucepan and heat oil over medium heat until thermometer registers between 165°F and 180°F. Sprinkle shrimp with salt and pepper. Add shrimp to hot oil and poach just until shrimp are opaque in center, adjusting heat to maintain temperature between 165°F and 180°F, about 8 minutes. Transfer shrimp to paper towels to drain. Serve at room temperature, garnish with lemon wedges.

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4th of July Cocktail:: American Shakerato

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Today I’ve got a fun summer cocktail for you just in time for July 4th, the Americano Shakerato. Shakerato simply means “shaken.” Shaken vigorously. The agitation of drinks forms a desired foam, and this technique is used in many classic drinks to add a little foam. Almost anything can be a shakerato!

Give it a try, or any other recipes from Cocktail Italiano, and let me know what you think!

American Shakerato
serves 1

You will need:

1.5 ounces sweet vermouth
1.5 ounces campari
– 1 orange peel

To prepare:

Chill a martini glass with ice, then discard the ice.

Place the vermouth and Campari into a cocktail shaker filled with ice, shake, and strain into the chilled martini glass. Garnish with an orange peel.

xx Annette

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The Negroni Sbagliato

I am always asked what my favorite cocktail is, and without hesitation, I say the classic Negroni or the Negroni Sbagliato from Bar Basso, they make it best.

I am a Campari girl and always will be. Since we cannot get to Italy anytime soon, do yourself a favor and make one of these cocktails at home. Sit on the terrace or patio or porch, listen to some Italian hits on spotify and create your own apero-o-clock at home.

Negroni Sbagliato – Bar Basso
serves 1

You will need:
– 1 ounce sweet vermouth
– 1 ounce Campari
– 1 ounce lightly sparkling wine
– Orange slice

To prepare:

Combine vermouth and Campari in an ice-filled glass. Top with sparkling wine, stir to combine and garnish.

Photo credit: Moi

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